What happens when you combine the chewy, cinnamon-sugar goodness of a snickerdoodle with the rich, nutty flavor of a peanut butter cookie? Magic, that’s what. These peanut butter snickerdoodles are a delightful mash-up of two beloved cookie recipes, resulting in a treat that’s both familiar and excitingly new. The perfect balance of sweet, salty, and spiced, they’re sure to become a new favorite in your cookie rotation.
Why This Recipe Works
These cookies bring together the best of both worlds – the tender, pillowy texture of a snickerdoodle with the irresistible flavor of a peanut butter cookie. Here’s why they’re so special:
- Creamy peanut butter adds richness and a subtle savory note that complements the sweet cinnamon-sugar coating
- Cream of tartar gives the cookies their signature snickerdoodle tang and chewy texture
- Rolling the dough balls in cinnamon-sugar before baking creates a crackly, spiced crust that’s impossible to resist
- Brown sugar in the dough adds depth of flavor and helps keep the cookies moist and soft
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together the peanut butter, butter, 1/2 cup of the granulated sugar, and the brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating well to combine.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed until just combined.
- In a shallow dish, combine the remaining 1/4 cup of granulated sugar with the ground cinnamon. Roll the dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture to coat. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Cookie Perfection
- For the best texture, use conventional creamy peanut butter (like Jif or Skippy) rather than natural peanut butter, which can make the cookies too soft and oily.
- Don’t skip the cream of tartar – it’s essential for achieving that classic snickerdoodle flavor and texture.
- For extra cinnamon flavor, add 1/2 teaspoon of ground cinnamon to the cookie dough in addition to the cinnamon-sugar coating.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
Fun Flavor Variations
- Peanut Butter-Chocolate Snickerdoodles: Add 1 cup of semisweet chocolate chips to the cookie dough for a chocolate-peanut butter twist.
- Peanut Butter-Maple Snickerdoodles: Replace the granulated sugar in the coating with 1/4 cup of granulated maple sugar for a warm, fall-inspired flavor.
- Peanut Butter-Chai Snickerdoodles: Add 1 teaspoon of chai spice blend (or a mix of ground cardamom, ginger, and cloves) to the cinnamon-sugar coating.
- Gluten-Free Peanut Butter Snickerdoodles: Substitute a gluten-free all-purpose flour blend for the regular flour to make these cookies gluten-free friendly.
These peanut butter snickerdoodles are the perfect treat for any occasion – from after-school snacks to holiday cookie swaps. Their unique flavor combination is sure to make them stand out on any cookie platter, and their chewy, soft texture will keep everyone coming back for more.
So next time you’re in the mood for something a little different but still comfortingly familiar, give these peanut butter snickerdoodles a try. They just might become your new go-to cookie recipe!
